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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Passover Onion Biscuits

Source: Recipe from Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas. Recipe submitted by Marilyn Helton.

From Marilyn: "These moist little biscuits are great with soups."

Rating:
Prep Time:	20 minutes
Cook Time:	40 minutes
Difficulty:	Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	89.6

Total Carbs	11.7 g

Dietary Fiber	0.6 g

Sugars	0.6 g

Total Fat	4.2 g

Saturated Fat	0.4 g

Unsaturated Fat	1.0 g

Potassium	0.0 mg

Protein	2.2 g

Sodium	127.8 mg

Dietary Exchanges 4.2 Fat, 0.1 Vegetables, 0.1 Meat, 0.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp canola oil 1.0
1 cup fresh chopped onion 1.0
1 cup cold water 0.25
0 1/4 cup canola oil 2.0
2 cup matzoh meal 2.0
2 each eggs 1.0
1 each egg whites 1.0
1 tsp salt 1.0
1 tbsp fresh dill weed 2.0
2 tsp poppy seeds

Directions

Preheat oven to 350°F.
Heat the oil in a small skillet. Add the onion and saute over moderate heat, stirring frequently, until lightly browned.
Remove from heat.
Combine the boiling water and oil in a mixing bowl. Stir in the matzo meal, a little at a time, until smoothly combined with the water and oil.
Stir in the eggs, followed by the onions, and all the remaining ingredients.
Form into 1-1/2-inch diameter balls.
Flatten slightly and arrange on a baking sheet or two, which have been sprayed with nonstick vegetable spray. Bake for 25 to 30 minutes, or until golden.
Cool on a rack. Serve warm.
Store any biscuits not used immediately in a tightly sealed plastic container.
Makes 20 to 22 biscuits (nutritional analysis is based on a total count of 20 biscuits).